Bake for 55-60 minutes., until center is firm and a
toothpick inserted in center comes out clean. Remove from pan onto wire
rack to cool. Dip one end of pecan halves halfway into melted chocolate
to coat, place on waxed paper and chill.

To remaining melted chocolate add sour cream and
Baileys. Spread over top of cooled cake that has been placed on a
serving platter, letting some chocolate drizzle down side of cake.
Decorate with dipped pecans. Cool to set topping.